Chipotle Turkey Chili Recipe

Contributor
Chipotle Turkey Chili Recipe
Chili powder
Veer/Leeser

Chili powder

I am kind of a baby when it comes to spicy food. So, I felt really adventurous when I decided to make this turkey chili with chipotle peppers in adobo sauce. (Get a can of that stuff, taste it, and tell me that’s not spicy...)

I’ve made turkey chili before, but always with a kitchen sink-type list of ingredients (Extra celery? Throw it in there...), so this time I wanted to go in streamlined and with a kick. The crunch and sweetness of corn really works with the smoky kick of the adobo sauce and the hit of spice you get when you bite into a little piece of chipotle pepper. I used organic, no-salt-added tomato soup instead of stock, which I find can make a chili too runny. Plus, the extra tomato flavor adds a light richness to the base of the chili.

Okay, enough waxing poetic — go forth with this spicy (for me) turkey chili. Serve with cornbread hot from the oven!

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Ready in
45 -55 m
4
Servings
466
Calories Per Serving
Deliver Ingredients

Notes

Note: I prefer cannellini beans, but you could substitute kidney, black, navy, or pinto beans for them, whichever you like best. Also, the corn can be removed with no major change of flavors — it just makes the whole thing taste lighter and almost summery, so if you want hearty and comforting, maybe leave it out.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • Salt and pepper, to taste
  • 1 white onion, chopped
  • 1/2 clove garlic, minced
  • 1/2 teaspoon canned chipotle peppers, minced, plus 1 tablespoon adobo sauce reserved
  • 1/2 teaspoon cumin
  • 1 teaspoon California chili powder, plus more to taste
  • 4 teaspoons tomato paste
  • 1 1/2 cup crushed tomatoes
  • 1 cup unsalted tomato soup
  • One 15-ounce can cannellini beans
  • One 15-ounce can corn
  • Warm cornbread, for serving

Directions

Drizzle a small amount of olive oil in the bottom of a large pot over medium heat. Season the ground turkey with salt and pepper, breaking up the meat with your hands, and add it into the pot. Cook until there’s no pink left on the meat, about 8 minutes, then put the turkey into a bowl and set aside.

Add the onion and garlic to the pot, and cook until the onions are translucent, about 6-7 minutes. Season with additional salt and pepper, to taste. Add the chipotle peppers and reserved adobo sauce, stir well, and add the turkey back in. Then, add the cumin, chili powder, tomato paste, and crushed tomatoes, and stir well to combine.

Add the tomato soup, scraping everything from the bottom of the pan, and simmer together for about 20 minutes. Add the canned beans and corn and cook until just warmed through, roughly 8 minutes. Season with additional salt, pepper, or chili powder, to taste, and serve immediately.

Chipotle Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chipotle Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Nutritional Facts

Total Fat
15g
22%
Sugar
11g
N/A
Saturated Fat
3g
16%
Cholesterol
78mg
26%
Protein
35g
71%
Carbs
55g
18%
Vitamin A
59µg
7%
Vitamin B12
1µg
19%
Vitamin B6
1mg
51%
Vitamin C
18mg
31%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
16%
Vitamin K
15µg
19%
Calcium
160mg
16%
Fiber
11g
44%
Folate (food)
134µg
N/A
Folate equivalent (total)
134µg
34%
Iron
7mg
38%
Magnesium
127mg
32%
Monounsaturated
6g
N/A
Niacin (B3)
10mg
52%
Phosphorus
430mg
61%
Polyunsaturated
4g
N/A
Potassium
1375mg
39%
Riboflavin (B2)
0.3mg
19.2%
Sodium
1214mg
51%
Thiamin (B1)
0.3mg
19.7%
Trans
0.1g
N/A
Zinc
5mg
31%

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